PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES.

PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES

ABSTRACT

Work on production proximate and physicochemical analyses of fish flour produced from Tilapia, cat and stock fishes was investigated. The fish species after harvesting were processed hygienically to flour. Proximate analysis result shows that catfish has high moisture content of 9.79, followed by Tilapia fish which has 9.5% and stock 8.8% protein content is high in stockfish 69.9%, then catfish 68.0% and tilapia fish which have 65.7%, and the carbohydrate level in stock fish is 7%, 5.3% in Tilapia fish and 4.7% in cat fish. Then the physicochemical analysis gives the total volatile bases of stock fish as 5.6%, followed by Tilapia fish 3.5% and 2.8% catfish. Organoleptic analysis result showed that there was no significant difference among the samples in terms of colour, taste, aroma, texture and overall acceptability. Acceptable fish flour could therefore be produced from fish species.

TABLE OF CONTENT

Title page                                                                                                                    i
Certification                                                                                                                ii
Dedication                                                                                                                  iii
Acknowledgement                                                                                                      iv
Table of content                                                                                                          v

CHAPTER ONE
1.0       Introduction                                                                                                    1 – 2
1.1       Fish protein concentrate                                                                                  2 – 3

CHAPTER TWO
2.1       Literature Review                                                                                           4
2.2       Different techniques of fish processing and
preservation these include                                                                               4
2.3       Tilapia                                                                                                             5 – 6
2.4       Catfish                                                                                                            6 – 7
2.5       Stockfish                                                                                                         7 – 9
2.6       Fish nutrient                                                                                                    9
2.7       Fish product                                                                                                    10
2.8       Nutritional significance                                                                                   10 – 11

CHAPTER THREE
3.0       Materials and Method                                                                                     12
3.1       Materials                                                                                                         12
3.2       Method                                                                                                           12
3.2.1    Production of fish                                                                                           12 – 13
3.3       Proximate analysis of fish flour                                                                      13
3.3.1    Mositure content determination                                                                      13
3.3.2    Protein determination                                                                                                 14
3.4       Mineral analysis                                                                                              15
3.5       Organolptic analysis                                                                                        15

CHAPTER FOUR
4.0       Results and discussion                                                                                    16
4.1       Results on proximate analysis                                                                         16
4.2       Proximate analysis result table                                                                        16 – 18
4.3       Mineral analysis result                                                                                     18 – 19
4.5       Organoleptic analysis results                                                                           20     

CHAPTER FIVE 
5.0       Conclusion and recommendation                                                                   21
5.1       Conclusion                                                                                                      21
5.2       Recommendation                                                                                            21
References                                                                                                      22
Appendix                                                                                                        23 – 25

CHAPTER ONE

1.0  INTRODUCTION
Food is a biological material which has aesthetic appeal, good organoleptic qualities, which when ingested, digested and absorbed by the body will supply the needed nutrients for growth, maintenance of health and support of other metabolic activities within the body system. There are two major sources of food as a biological material, these include food from plant and animal sources food for plant sources include cereal, roots, tuber, pulses etc. while those from animal sources include meat, milk, eggs, fish etc.
Food commodities of animal origin are of utmost importance in diets due to the presence of a variety of essential nutrients. The essential nutrient which this group of food commodities are noted is protein, which is the only nutrient that takes pant in all the functions which nutrients perform in the body.
Even though plant food commodities like cereals and legumes, have appreciable amounts of protein in varying quantities, such proteins are of lower quality compared to that of animal sources due to the deficiency of plant protein in certain essential amino acids like lysinc, methionine and cysterine.

PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES